Blueberry Cream Cheese Hand Pies

By GratefulSea

From the Full Fork Ahead blog, originally posted by Heather M.

Ingredients

• 8 ounces cream cheese, room temperature
• 3/4 cup granulated sugar
• 2 teaspoons lemon zest, plus 1 tablespoon lemon juice
• 1 large egg
• 10 ounces frozen blueberries
• 2 tablespoons all-purpose flour
• 1 box ready-made pie dough
• 2 tablespoons heavy cream
• 1 tablespoon sanding sugar

Preparation

Step 1

Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.

Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top.

Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings.

Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.

Notes:

As with all baking, watch you pies closely to make sure they don’t burn. We ended up needing to decrease the baking time for each batch by about 4-5 minute. We set the oven alarm for 8 minutes, turned the sheet and set the time/baked for another 8. This worked well for most of the batches.

If you’re not into blueberries, you might be able to get away with using cherries, though it’s possible you might need to chop them slightly smaller. And we can’t guarantee results since we haven’t tested with frozen cherries yet.